2. In a large bowl, whisk the flour, salt and baking powder to blend and lighten.

3. With an electric mixer on medium speed, cream butter and sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, scraping down and beating well between each addition. Beat in the vanilla.

4. With the mixer on low, beat in a third of the flour mixture. As soon as the flour is almost blended, add half the buttermilk and beat until blended. Repeat, until you've added all the flour and buttermilk. Avoid overbeating, which makes the cake tough.

5. Beat in the strawberries until just combined.

Advertisement

6. Pour the batter into the prepared pan, spreading evenly. Bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. (Cupcakes will take about 20 minutes.) Cool the cake in the pan on a wire rack; when it's cool, gently invert it onto a cake plate. Serve with the Strawberry Compote.

Strawberry Compote Drizzle

Makes about 1 cup

8 ounces strawberries, trimmed, quartered

1/2 cup confectioner's sugar

1 tablespoon unsalted butter

Squeeze of fresh lemon juice

Pinch salt

In a small saucepan, combine the strawberries, sugar and 1/4 cup water. Cook over medium heat until the strawberries are very soft and the mixture becomes compotelike and thick, stirring occasionally. Stir in the butter, lemon juice and salt. Taste and add more sugar, lemon juice or salt as needed.

Welcome to your discussion forum: Sign in with a Disqus account or your social networking account for your comment to be posted immediately, provided it meets the guidelines. (READ HOW.)
Comments made here are the sole responsibility of the person posting them; these comments do not reflect the opinion of The Sentinel and Enterprise. So keep it civil.